Mexican mini tostadas with spiced tomato confit: Tostadas de tinga vegetariana
These mini tostadas with spiced tomato confit are based on the classic Puebla spiced tomato dish, but made without the chicken or chorizo, so vegetarian guests can munch happily on the mini tostadas wi...
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Aztec squash blossom quesadillas: Quesadillas de flor de calabaza
In the introduction to her cookbook, Adela Fernandez talks about the flowers that adorned her father's table and the heavily embroidered tablecloths and napkins, often with flower motifs, that were mad...
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Mexican beef brisket tacos: Tacos de carne deshebrada
Stuffed Grape Leaves: Tacos de Parra
In Puebla, these are most often served as small, finger-size rolls, in which case they are referred to as taquitos. Grape leaves usually come in a jar, packed in brine, and must be thoroughly rinsed...
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Special Meat Filling for Tacos: Carne Especial para Tacos o Tortas
Serves 6 - 8
Ingredients:
1/2 C. oil
1 kilo pork shank, cleaned and cut into 1/2 inch cubes
10 small chilacate peppers
5 small tomatoes
2 bay leaves
4 whole peppercor...
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Duck Tacos: Tacos de Pato
Whether leftover roasted duck or store-bought or homemade confit is used, the green salsa, with the slight tartness of tomatillos, is a perfect foil for the rich flavor of duck. The salsa is also good ...
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Bean-smothered tortillas: Enfrijoladas
Enfrijoladas, which can be made with any kind of bean on hand, are eaten all over Mexico. They are the classic, inexpensive meal prepared with nothing more than cooked beans, tortillas, and whatever to...
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Tacos al vapor
A delicious and authentic recipe for tacos al vapor made with chicken breasts.
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